Cream of Zucchini Soup Recipe

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Cream of Zucchini Soup
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Ingredients:

Directions:

  1. In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly.
  2. In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months. Yield: 5 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.47 Kcal (270 kJ)
Calories from fat 29.37 Kcal
% Daily Value*
Total Fat 3.26g 5%
Cholesterol 9.45mg 3%
Sodium 345.88mg 14%
Potassium 484.76mg 10%
Total Carbs 5.91g 2%
Sugars 0.95g 4%
Dietary Fiber 1.35g 5%
Protein 3.83g 8%
Vitamin C 32.6mg 54%
Iron 0.9mg 5%
Calcium 64.8mg 6%
Amount Per 100 g
Calories 28.95 Kcal (121 kJ)
Calories from fat 13.19 Kcal
% Daily Value*
Total Fat 1.47g 5%
Cholesterol 4.24mg 3%
Sodium 155.33mg 14%
Potassium 217.69mg 10%
Total Carbs 2.65g 2%
Sugars 0.43g 4%
Dietary Fiber 0.6g 5%
Protein 1.72g 8%
Vitamin C 14.6mg 54%
Iron 0.4mg 5%
Calcium 29.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

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